RESUMEN

A droplet microfluidic device to capture in real-time protein aggregation at liquid-liquid interfaces is described. In contrast to conventional methods, typically characterized by a lag time between the application of interfacial stress and the measurement of protein aggregation, here protein adsorption, the formation of a viscoelastic protein layer, aggregation, and shedding of protein particles into solution is simultaneously monitored. The device is applied to analyze the stability of antibody formulations over a wide range of concentrations (1-180 mg mL-1) at the silicone oil (SO)-water interface under controlled mechanical deformation. The adsorption onto oil droplets induces the formation of a viscoelastic protein layer on a subsecond timescale, which progressively restricts the relaxation of the droplets within the chip. Upon mechanical rupture, the protein layer releases particles in solution. The rate of particle formation increases strongly with concentration, similar to the bulk viscosity. Concentrations above 120 mg mL-1 lead to aggregation in seconds and drastically decrease the mechanical perturbations required to shed protein particles in solution. These results are important for the development of formulations at high-protein concentrations (>100 mg mL-1) and indicate that particular attention should be given to interface-induced particle formation in this concentration range. In this context, low-volume microfluidic platforms allow the assessment of protein physical instabilities early in development and represent attractive tools to optimize antibody stability and formulation design consuming limited amounts of material.

RESUMEN

The functional properties of protein are affected by their aggregation behavior and morphology. In this study, the self-assembled coconut protein aggregates with specific morphology, including small amorphous aggregates (WLA), spherical-like aggregates (SLA) and rod-like aggregates (RLA), were regulated to form. The self-assembled process resulted in a decrease in fluorescence intensity and an increase in the surface hydrophobicity of coconut protein. Fucoidan was added to improve the stability of protein solutions, and the interfacial adsorption behavior was evaluated by dilatational rheology analysis. The results showed that the aggregation state of coconut protein affected its ability to reduce surface tension, and the interfacial layers mainly exhibited elastic property at oil-water interface (tanφ < 0.5). For macroscale analysis, the emulsions based on self-assembled coconut protein exhibited smaller droplet size, better rheological properties and centrifugal stability, especially WLA and RLA. This study may provide a reference to inspire the utilization of self-assembled coconut protein in the food industry.

Asunto(s)

RESUMEN

This study investigated the effect of different magnetic field treatments (0, 3, 6, 9, 12 mT) on the structure and emulsification properties of myofibrillar protein (MP). The results showed that the emulsion stabilized by MP with 3, 6, 9 mT magnetic field treatments possessed higher emulsifying ability, storage stability and apparent viscosity, since magnetic field induced the structural unfolding of MP and exposed the hydrophobic groups (the surface hydrophobic increased from 30.10 to 43.73 µg). Meanwhile, the magnetic field treatments decreased the MP particle size from 1752.00 to 1278.67 nm, which was favorable for the diffusion and adsorption of proteins at the oil-water interface, thus improving the MP emulsification ability and stability. Furthermore, the 9 mT magnetic field-treated MP had the best ability to emulsify oil droplets with a more uniform and smaller emulsion size from 28.593 to 23.443 µm. However, high-intensity magnetic field treatment (12 mT) caused MP particles to aggregate and the hydrophobic binding sites to be buried, which was not conducive to encapsulating oil droplets.

Asunto(s)

RESUMEN

HYPOTHESIS: Understanding and manipulating the oil/water interface is important across various industries, including food, pharmaceuticals, cosmetics, and detergents. Many of these processes occur under elevated pH conditions in buffer systems, where base-catalyzed hydrolysis of triglyceride ester bonds leads to amphiphilic reaction products such as fatty acids. EXPERIMENTS: Here, pH-triggered alterations of the triolein/water interface are analyzed in the presence of phosphate (PB) and tris(hydroxymethyl)aminomethane (TRIS). Ellipsometry at the liquid/liquid interface, tensiometry, and scanning small angle X-ray scattering are used to study the formation of structures at the oil/water interface. Confocal Raman microscopy, nuclear magnetic resonance spectroscopy, and in silico modeling analyze compositional changes in the interfacial region. FINDINGS: pH and buffer ions were discovered to significantly modify the triglyceride/water interface, contrary to the decane/water control. Decreasing interfacial tensions from 32.4 to 2.2 mN/m upon pH increase from 6.5 to 9.5 is seen with multilamellar interfacial layers forming at pH around 9.0 in the presence of TRIS. Oleic acid from triolein hydrolysis and its further interaction with TRIS is held responsible for this. The new understanding can guide the design of pH- and ion-responsive functional materials and optimize industrial processes involving triglyceride/water interfaces.

RESUMEN

HYPOTHESIS: Two major protein families are present in rapeseed, namely cruciferins and napins. The structural differences between the two protein families indicate that they might behave differently when their mixture stabilises oil-water interfaces. Therefore, this work focuses on elucidating the role of both proteins in interface and emulsion stabilisation. EXPERIMENTS: Protein molecular properties were evaluated, using SEC, DSC, CD, and hydrophobicity analysis. The oil-water interface mechanical properties were studied using LAOS and LAOD. General stress decomposition (GSD) was used as a novel method to characterise the nonlinear response. Additionally, to evaluate the emulsifying properties of the rapeseed proteins, emulsions were prepared using pure napins or cruciferin and also their mixtures at 1:3, 1:1 and 3:1 (w:w) ratios. FINDINGS: Cruciferins formed stiff viscoelastic solid-like interfacial layers (Gs' = 0.046 mN/m; Ed' = 30.1 mN/m), while napin formed weaker and more stretchable layers at the oil-water interface (Gs' = 0.010 mN/m; Ed' = 26.4 mN/m). As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage. Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation. Our work showed the role of each rapeseed protein in liquid-liquid multiphase systems.

Asunto(s)

RESUMEN

Previous lipase inhibitors studies mainly focus on the binding between inhibitors and lipase, ignoring the impact of inhibitors on the oil-water interface of lipid droplets. This study aimed to investigate the effect of nobiletin (NBT) from Citri Reticulatae Pericarpium on the oil-water interface properties and lipid digestion. Here, we found that NBT could destroy bile salt (BS)-stabilized lipid droplets and thus inhibited free fatty acid release, owing to the interaction between NBT and BS at the oil-water interface, and reducing the stability of the oil-water interface (the stability index decreased from 91.15 ± 2.6 % to 66.5 ± 3.6 %). Further, the molecular dynamics simulation and isothermal titration calorimetry revealed that NBT could combine with BS at oil-water interface through intermolecular interactions, including hydrogen bonds, Van der Waals force, and steric hindrance. These results suggest that the interfacial instability of NBT mediated BS emulsified oil droplets may be another pathway to inhibit lipid digestion.

Asunto(s)

RESUMEN

The effects of different concentrations of catechin on the stability of myofibrillar protein-soybean oil emulsions and the related mechanisms were investigated. Adding 10 µmol/g catechin had no obvious effects on the emulsion stability and myosin structure, but 50, 100 and 200 µmol/g catechin decreased the emulsion stability. The microstructure observations showed that 10 µmol/g catechin caused a dense and uniform emulsion to form, whereas 50, 100 and 200 µmol/g catechin induced the merging of oil droplets. The addition of 50, 100 and 200 µmol/g catechin caused a decline in both the total sulfhydryl content and surface hydrophobicity, suggesting protein aggregation, which decreased the adsorption capacity of myosin and the elasticity of interfacial film. These results suggested that higher concentrations of catechin were detrimental to the emulsifying properties of myosin and that the dose should be considered when it is used as an antioxidant.

Asunto(s)

RESUMEN

BACKGROUND: The biocompatible amphiphilic silk fibroin, extracted from domesticated silkworms, can adsorb at the oil-water interface and form elastic interfacial layers. In this study, three surfactants (cationic cetyltrimethylammonium bromide, the nonionic polyoxyethylene sorbitan monolaurate, and the anionic sodium dodecyl sulfate) were selected to investigate, through interfacial shear rheology, the influences of surfactants on the interfacial viscoelasticity and stability of silk fibroin at the interfaces between water and two different oils. RESULTS: The presence of surfactant prolongs the equilibration time and enhances the interfacial elastic modulus and toughness of the interfacial silk fibroin layers, especially at the nonpolar dodecane-water interface. However, when the surfactant exceeds a critical concentration, the shear modulus and stability of interfacial silk fibroin layers begin to decrease due to the competitive adsorption of surfactant molecules and the weakening of the protein network. Owing to electrostatic interactions, the ionic surfactants cetyltrimethylammonium bromide and sodium dodecyl sulfate can form more hydrophobic complexes with silk fibroin, which results in higher shear moduli than for silk fibroin and silk fibroin-polyoxyethylene sorbitan monolaurate mixture. CONCLUSION: Both the surfactant type and oil polarity play important roles in the adsorption, shear viscoelasticity, and stability of silk fibroin at the oil-water interface. Enhanced interactions between a silk fibroin-surfactant mixture and the oil phase delay the equilibration of the adsorption layers but strengthen the stability of interfacial layers. © 2023 Society of Chemical Industry.

Asunto(s)

RESUMEN

The construction of organic-inorganic hybrid supramolecular polymers using polyoxometalate (POM) as building block is expected to bring new opportunities to the functionalization of supramolecular polymers and the development of novel POM-based soft materials. Here, by using the orthogonal self-assembly based on host-guest interactions and metal-ligand interactions, we report the in situ construction of a novel POM-based hybrid supramolecular polymer (POM-SP) at the oil-water interface, while the redox and competitive responsiveness can be triggered independently. Moreover, the binding energy of POM-SP at the interface is sufficiently strong so that the assembly of POM-SP jams, allowing the stabilization of liquids in nonequilibrium shapes, offering the possibility of fabricating all-liquid constructs with reconfigurability.

RESUMEN

HYPOTHESIS: Plant protein ingredients from similar sources can vary in functionality not only because of compositional differences, but also because of differences in their structure depending on their processing history. It is essential to understand these distinctions to develop novel food emulsion using plant proteins. It is hypothesized that differing interfacial properties can be attributed to their structures, aggregation, and colloidal states. EXPERIMENTS: The adsorption behavior of a commercial protein isolate, homogenized or non-homogenized, was compared to a mildly extracted isolate to evaluate the effect of aggregation state and structural differences. After characterization of the particle size and protein composition, the interfacial properties were compared. FINDINGS: Atomic force microscopy provided evidence of interfaces packed with protein oligomers regardless of the treatment. Differences in adsorption kinetics and interfacial shear rheology depending on oil polarity suggested different interfacial structures. A polydisperse mixture of protein oligomers resulted in increased rearrangements and protein-protein interactions at the interface. Homogenization of commercial proteins resulted in a lower interfacial tension and less elastic interfaces compared to those of native proteins due to the presence of larger aggregates. This study highlights how the interfacial properties can be related to the protein aggregation state resulting from differences in processing history.

Asunto(s)

RESUMEN

Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.

Asunto(s)

RESUMEN

Graphene-based laminar membranes exhibit remarkable ion sieving properties, but their monovalent ion selectivity is still low and much less than the natural ion channels. Inspired by the elementary structure/function relationships of biological ion channels embedded in biomembranes, a new strategy is proposed herein to mimic biological K+ channels by using the graphene laminar membrane (GLM) composed of two-dimensional (2D) angstrom(Å)-scale channels to support a simple model of semi-biomembrane, namely oil/water (O/W) interface. It is found that K+ is strongly preferred over Na+ and Li+ for transferring across the GLM-supported water/1,2-dichloroethane (W/DCE) interface within the same potential window (-0.1-0.6 V), although the monovalent ion selectivity of GLM under the aqueous solution is still low (K+/Na+~1.11 and K+/Li+~1.35). Moreover, the voltammetric responses corresponding to the ion transfer of NH4+ observed at the GLM-supported W/DCE interface also show that NH4+ can often pass through the biological K+ channels due to their comparable hydration-free energies and cation-π interactions. The underlying mechanism of as-observed K+ selective voltammetric responses is discussed and found to be consistent with the energy balance of cationic partial-dehydration (energetic costs) and cation-π interaction (energetic gains) as involved in biological K+ channels.

RESUMEN

This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum value (41.95 %) observed at pH 5.0. The alkaline condition (pH 9.0) significantly impacted the secondary/tertiary structure of egg yolk, with the yolk solution displaying the lowest surface tension value (15.98 mN/m). Emulsion stability was found to be optimal when egg yolk was used as the stabilizer at pH 9.0, which corresponded to the more flexible diastolic structure, smaller emulsion droplets, increased viscoelasticity, and enhanced resistance to creaming. At pH 9.0, proteins exhibited a maximum solubility (90.79 %) due to their unfolded conformation, yet the protein adsorption content at the oil-water interface showed relatively low (54.21 %). At this time, electrostatic repulsion between the droplets and the spatial site barrier made by proteins that were unable to efficiently adsorb at the oil-water interface kept the emulsion stable. Moreover, it was found that different pH treatments could effectively regulate the relative adsorption contents of various protein subunits at the oil-water interface, and all proteins except livetin displayed good interfacial adsorption capacity at the oil-water interface.

Asunto(s)

RESUMEN

Protein-polyphenol colloidal particles are promising stabilizers for high internal phase Pickering emulsions (HIPPEs). However, the relationship between the structure of the polyphenols and its ability to stabilize HIPPEs has not been studied thus far. In this study, bovine serum albumin (BSA)-polyphenols (B-P) complexes were prepared, and their ability to stabilize HIPPEs was investigated. The polyphenols were bound to BSA via non-covalent interactions. Optically isomeric polyphenols formed similar bonds with BSA, whereas a greater number of trihydroxybenzoyl groups or hydroxyl groups in the dihydroxyphenyl moieties of polyphenols increased the B-P interactions. Polyphenols also reduced the interfacial tension and enhanced the wettability at the oil-water interface. The HIPPE stabilized by BSA-tannic acid complex exhibited the highest stability among the B-P complexes and resisted demixing and aggregation during centrifugation. This study promotes the potential applications of polyphenol-protein colloidal particles-stabilized HIPPEs in the food industry.

Asunto(s)

RESUMEN

Liquid ventilation is a mechanical ventilation technique in which the entire or part of the lung is filled with oxygenated perfluorocarbon (PFC) liquids rather than air in conventional mechanical ventilation. Despite its many ideal biophysicochemical properties for assisting liquid breathing, a general misconception about PFC is to use it as a replacement for pulmonary surfactant. Because of the high PFC-water interfacial tension (59 mN/m), pulmonary surfactant is indispensable in liquid ventilation to increase lung compliance. However, the biophysical function of pulmonary surfactant in liquid ventilation is still unknown. Here, we have studied the adsorption and dynamic surface activity of a natural surfactant preparation, Infasurf, at the PFC-water interface using constrained drop surfactometry. The constrained drop surfactometry is capable of simulating the intra-alveolar microenvironment of liquid ventilation under physiologically relevant conditions. It was found that Infasurf adsorbed to the PFC-water interface reduces the PFC-water interfacial tension from 59 mN/m to an equilibrium value of 9 mN/m within seconds. Atomic force microscopy revealed that after de novo adsorption, Infasurf forms multilayered structures at the PFC-water interface with an average thickness of 10-20 nm, depending on the adsorbing surfactant concentration. It was found that the adsorbed Infasurf film is capable of regulating the interfacial tension of the PFC-water interface within a narrow range, between ∼12 and ∼1 mN/m, during dynamic compression-expansion cycles that mimic liquid ventilation. These findings have novel implications in understanding the physiological and biophysical functions of the pulmonary surfactant film at the PFC-water interface, and may offer new translational insights into the development of liquid ventilation and liquid breathing techniques.

Asunto(s)

RESUMEN

BACKGROUND: Ultrasound is widely used as a novel non-thermal processing technique to improve protein properties. In recent decades, applying ultrasound-assisted emulsification (UAE) to produce protein-stabilized emulsion has attracted people's attention. Instead of applying ultrasound to treat a single protein solution, UAE treatment refers to the use of sonication to a mixture of protein and oil. The purpose of this study was to compare the different effects of ultrasound treatment on the properties of myofibrillar protein (MP) in the presence or absence of soybean oil. A suitable sonication power was selected based on the change in emulsion properties. RESULTS: 300 W sonication power was selected because of its most effectively decreased emulsion droplet size and increased absolute zeta potential. Sonication more significantly increased the protein carbonyl content and disulfide bonds of the MP-soybean oil sample compared with the MP sample. Due to the presence of oil, ultrasound could unfold more protein molecules, illustrated by a lower α-helix content and intrinsic fluorescence intensity, and a higher surface hydrophobicity. Results of liquid chromatography-tandem mass spectrometry illustrated that sonication enhanced the myosin heavy chain and actin content at the soybean oil interface as well as accelerated the myosin light chain to separate from myosin in the MP-soybean oil system. CONCLUSION: Ultrasound treatment could lead to a higher level of protein oxidation and greater protein molecule exposure in the MP in the presence of oil system than in the oil-free MP system. © 2023 Society of Chemical Industry.

Asunto(s)

RESUMEN

It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.

Asunto(s)

RESUMEN

Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is one popular strategy to modify the physicochemical characteristics of these plant protein resources, which may be affected by the glycation methods including dry-heating and wet-heating. In this study, the impact of these two glycation methods on the rheological and emulsifying properties of a binary system made by SPI-gum Arabic (GA) was studied. The results indicated that dry-heating conjugates had higher viscosity and more elastic characteristics than those wet-heating conjugates. The emulsifying properties of SPI-GA conjugates by different preparation routes were evaluated by various oil phases including eugenol, cinnamaldehyde and soybean oil. Overall, emulsions stabilized by dry-heating conjugates showed lower zeta-potential value than those with wet heating conjugates. The interfacial properties of these conjugates were compared using soybean oil emulsion as a model. Higher emulsifying ability and stability were obtained by emulsions with dry-heating conjugates, which was attributed to their more compact structures, higher protein adsorption capacity and thicker viscoelastic films formed at the interface, and therefore enhanced electrostatic repulsion between droplets. The findings in this study are useful for fabrication and utilization of protein-polysaccharide glycation conjugates as emulsifiers in functional foods.

Asunto(s)

RESUMEN

Hydrophobically modified sodium alginate stabilizes benzene in water emulsions. The stability of the emulsion is related to the interface properties at the mesoscopic scale, but the details of the polymer adsorption, conformation and organization at oil/water interfaces at the microscopic scale remain largely elusive. In this study, hydrophobically modified sodium alginate was used as a representative of amphiphilic polymers for prediction of distribution of HMSA at the oil/water interface by coarse-grained molecular dynamics simulation. The result showed that driven by the interaction energy between the hydrophobic segment and benzene, HMSA will actively accumulate at the oil/water interface. The HMSA molecules parallel to the oil/water interface prevent the hydrophobic segments in the micelles from approaching the oil/water interface, so that the micelles can exist stably by steric hindrance. This study would be helpful to understand the aggregation behavior of amphiphilic polymers at the oil/water interface, these results can have applications in diverse sectors such as drug, food industry, where polymers are used to stabilize emulsions.

Asunto(s)

RESUMEN

HYPOTHESIS: Almost all Langmuir-Blodgett (LB) films were prepared with the classical Langmuir film balance, developed more than a century ago. To date, the success of the classical Langmuir film balance and the LB transfer technique is primarily restricted to the study of self-assembled monolayers at the air-water surface. It is challenging to study self-assembled monolayers at the oil-water interface, since the Langmuir film balance requires stacked oil and water layers. We hypothesize that a newly developed experimental method, called constrained drop surfactometry (CDS), is capable of preparing and characterizing LB films from the oil-water interface. EXPERIMENTS: We have developed a novel droplet-based LB transfer technique capable of preparing LB films from the oil-water interface. In conjunction with atomic force microscopy, we have demonstrated the capacity of the CDS in studying a natural pulmonary surfactant film self-assembled at the perfluorocarbon-water interface, and have compared to the LB films prepared from the air-water surface using the classical Langmuir film balance. FINDINGS: Our findings have demonstrated a novel paradigm for studying self-assembled monolayers and for preparing LB films from the oil-water interface. The CDS holds great promise for expanding the applicability of the traditional LB transfer technique from the air-water surface to the oil-water interface.

Asunto(s)